Vegan Lentil Tortilla Soup
A warm and comforting vegan soup made with lentils, black beans, and fresh vegetables, perfect for cozy evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 cup lentils, rinsed
- 1 cup black beans, canned or cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, for serving
- Avocado, for garnish
- Cilantro, for garnish
Instructions
- Sauté the vegetables: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, minced garlic, and bell pepper. Sauté until the onions are translucent and softened, about 5 minutes.
- Add the main ingredients: Stir in the rinsed lentils, black beans, diced tomatoes with their juice, vegetable broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Let it simmer: Allow the soup to simmer, uncovered, for about 30 minutes. Stir occasionally until the lentils are tender. The soup should become thick and hearty.
- Adjust seasoning: After cooking, taste the soup and adjust the seasoning as necessary. You may want to add more salt, pepper, or spices according to your preference.
- Serve and garnish: Ladle the soup into bowls, topping each with torn strips of corn tortillas, slices of avocado, and a sprinkle of fresh cilantro.
Notes
Rinsing the lentils before cooking helps to ensure they are clean and free from debris. Substitute canned diced tomatoes with fresh tomatoes for added freshness if desired.